July 21, 2020
Whip up a batch of these delicious dairy free overnight oats for an easy, healthy, grab-and-go breakfast! Made with just 5 simple ingredients like almond milk, chia seeds and vanilla, they’re perfect for busy mornings. Added bonus? There’s 8 extra flavor ideas included in the post. And all are gluten free and vegan.
Raise your hand if mornings can be a bit of a struggle.
I mean, there’s enough to do without having to worry about getting in a healthy breakfast.
Which is EXACTLY where these dairy free overnight oats come into play.
Made in five minutes or less, you can easily prep them the night before (or on the weekend) so that breakfast is ready to go without a second thought.
And today’s recipe is my absolute go-to. These dreamy oats are creamy, lightly sweet and filled with the perfect hint of warm vanilla.
Plus, they’re also vegan and gluten free, and easily jazzed up with extra add-ins or flavors.
{And just in case you can’t decide how to serve them, I’ve included eight (yes eight!) different flavor variations – from cookie dough to pumpkin pie to carrot cake, there’s definitely something for everyone.}
How To Make Dairy Free Overnight Oats
So, these super simple overnight oats couldn’t be easier to whip up.
Add all ingredients to a jar. First up, we’ll add some rolled oats, almond milk, maple syrup, chia seeds and vanilla to a jar.
Stir in optional flavors. Next, we’ll mix in any add-ins as desired, such as fresh blueberries, nut butter or chocolate chips.
Refrigerate overnight. We’ll cover the jar, pop it in the fridge and let sit overnight.
In the morning, we’ll give the oats a good stir and then it’s time to enjoy!
Tips, Tricks & Substitutions
- You can absolutely use a different dairy free milk of choice. Cashew milk, soy milk, oat milk, whatever floats your boat.
- Along those lines, if you use a vanilla flavored almond milk (or plant milk of any kind), you can omit the vanilla extract.
- Now, if you’re in a pinch, you can use water instead of milk. HOWEVER keep in mind that the end result won’t be nearly as rich or creamy.
- Not feeling the maple syrup? You can use a different sweetener of choice. My only recommendation? Stick with something that’s liquid so it dissolves into the oats.
- While overnight oats are designed to be enjoyed cold, you can definitely heat them up if desired. I sometimes do this during the winter months. Just pop a serving in the microwave and heat until warmed through, stirring frequently as you go.
- And finally, let’s talk quickly about the optional flavors / add-ins. For those that use nut butter – I’ve found that drippy, natural nut butter (i.e. the kind that only has nuts + salt) swirls much better into the oatmeal base. Regular nut butters will still work, but you’ll have bigger clumps of the nut butter in the final product.
How To Store
The oats will keep in an airtight container in the fridge for about 4 to 5 days.
You can make one big batch to keep all in a single container OR do individual portions in separate jars. Either works!
Additional Dairy Free Breakfast Recipes:
- Dairy Free Baked Oatmeal (3 Ways!)
- Baked Blueberry and Apple Oatmeal
- Blueberry Almond Butter Chia Pudding
- Dairy Free Oat Milk Pancakes
- Dairy Free Banana Pancakes
- Classic Dairy Free Waffles
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Yield: 1 serving
Prep Time: 5 minutes
Total Time: 5 minutes
Whip up a batch of these delicious dairy free overnight oats for an easy, healthy, grab-and-go breakfast! Made with just five simple ingredients like almond milk, chia seeds and vanilla, they’re perfect for busy mornings. Added bonus? There’s 8 extra flavor ideas included.
Ingredients
Overnight oats base recipe:
- ½ cup old-fashioned rolled oats
- ¾ cup unsweetened almond milk
- 1 tablespoon pure maple syrup, or to taste
- 2 teaspoons chia seeds
- ½ teaspoon vanilla extract
Blueberry almond flavor:
- 2 tablespoons creamy almond butter
- ⅛ teaspoon almond extract
- ¼ to ½ cup fresh blueberries
Peanut butter & jelly flavor:
- 2 tablespoons creamy peanut butter
- 2 tablespoons chia jam or jam of choice
Apple cinnamon flavor:
- ½ teaspoon ground cinnamon
- ¼ to ½ cup chopped apple
- 2 tablespoons chopped raw pecans
Almond joy flavor:
- 1 ½ teaspoons unsweetened cocoa powder
- ⅛ teaspoon almond extract
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon sliced raw almonds
- 1 tablespoon dairy free chocolate chips
Carrot cake flavor:
- ½ teaspoon ground cinnamon
- ¼ cup grated carrot
- 2 tablespoons chopped raw pecans
- 1 tablespoon raisins
Pumpkin pie flavor:
- ¼ cup pumpkin puree (not pumpkin pie filling)
- extra 1 teaspoon chia seeds
- ½ teaspoon ground cinnamon
- pinch of ground nutmeg
- pinch of ground ginger
- 2 tablespoons chopped raw pecans
Cookie dough flavor:
- 1 tablespoon cashew butter
- 1 tablespoon chopped raw walnuts
- 2 tablespoons dairy free chocolate chips
- pinch of ground cinnamon
Zucchini bread flavor:
- ¼ cup grated zucchini (squeezed dry)
- 1 tablespoon chopped raw walnuts
- 1 tablespoon dairy free chocolate chips
- ½ teaspoon ground cinnamon
Instructions
For the base recipe:
- In a small bowl or glass jar, mix together the oats, almond milk, maple syrup, chia seeds and vanilla extract (see below for flavor instructions).
- Cover / seal the container then transfer to the refrigerator to sit overnight.
- In the morning, give it a good stir then enjoy!
For the blueberry almond flavor:
- Add the almond butter, almond extract and blueberries to the bowl / container along with the base ingredients (the almond butter will likely only partial stir in but that’s okay - it makes for delicious streaks / swirls in the final product).
For the peanut butter & jelly flavor:
- Add the peanut butter to the bowl / container along with the base ingredients (the peanut butter will likely only partially stir in but that’s okay - it makes for delicious streaks in the final product). When ready to enjoy, swirl in the jam.
For the apple cinnamon flavor:
- Add the cinnamon, apples and pecans to the bowl / container along with the base ingredients.
For the almond joy flavor:
- Add the cocoa powder, almond extract, coconut, almonds and chocolate chips to the bowl / container along with the base ingredients.
For the carrot cake flavor:
- Add the cinnamon, carrots, pecans and raisins to the bowl / container along with the base ingredients.
For the pumpkin pie flavor:
- Add the pumpkin puree, extra chia seeds, cinnamon, nutmeg, ginger and pecans to the bowl / container along with the base ingredients.
For the cookie dough flavor:
- Add the cashew butter, walnuts, chocolate chips and cinnamon to the bowl / container along with the base ingredients (the cashew butter will likely only partial stir in but that’s okay - it makes for delicious streaks / swirls in the final product).
For the zucchini bread flavor:
- Add the zucchini, walnuts, chocolate chips and cinnamon to the bowl / container along with the base ingredients.
Notes
For all variations - in the morning, taste and adjust any flavors as needed. Additionally, for the ones with more add-ins (such as the carrot cake), I like to add in a splash or so more almond milk to loosen it up. But adjust to you!
Be sure to use certified gluten free oats if needed for your diet.
Nutrition Information:
Yield: 1Serving Size: 1
Amount Per Serving:Calories: 273Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 8mgCarbohydrates: 45gFiber: 7gSugar: 13gProtein: 7g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. Nutritional info is ONLY for the base recipe and does not include any optional flavors.
Breakfast, Dairy Free, Gluten Free, , Recipes (ALL), Snacks, Vegan, Vegetarian
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